Whole Egg, Lime Aioli

Hello Dear Reader,

For Good Friday lunch, we had a little get together with our son, his partner and her lovely family. We each did something to contribute to the lunch so there was no stress involved and we ended up with a delicious lunch. Lovely Hubby and Son panfried some reef fish, a beaut salad was made by our son's partners Mum, the chips were made by our son's partner and I made a sticky date pudding and this Lime Aioli to go with the fish.

I have been wanting to make a mayonnaise for some time in my Thermomix and as I had some spare time on Good Friday morning I researched several recipes for a mayo or aioli. I combined a few recipes and came up with this one. Wow, it is easy, thick, tangy and just delicious with the fish and the salad.

Ingredients for Whole Egg, Lime Aioli, clockwise from right-1 egg at room temperature, 1 fat garlic clove, peeled, juice of 1/2 a lime, 1 heaped teaspoon of Dijon mustard, a good grind of salt and pepper and 250 gram of mild flavoured oil, I used Rice Bran Oil

Chop garlic for 1 second, speed 7, scrape down sides and repeat

Now add the egg, Dijon and lime juice

Set timer for 4 minutes, 37 C on speed 4 and "Cook" for 1 minute

With 3 minutes to go-

Hold the MC in place, fill the TM lid (with MC in situ) with oil, it should reach the top of the rim. Lightly hold the MC in place while it "Cooks" for the remainder 3 minutes. The oil will slowly and steadily drip down into the TM jug and emulsify with the flavours in the TM bowl

At this stage it will be quite thin and pourable 

Pour and scrape into a serving bowl or jar and pop it into the fridge for a couple of hours before serving. It will thicken on cooling

As you can see, I had this divine Lime Aioli with everything, the salad, the fish and the chips

Have a lovely day,

💛Fi

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